Creamy Cauliflower & Broccoli Bake
This delightful recipe combines tender cauliflower and broccoli florets coated in a creamy crème fraîche sauce with a hint of wholegrain mustard and nutmeg. Topped with crispy breadcrumbs, it's a comforting and flavorful dish perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 large head of cauliflower , broken into florets
- 1 vegetable stock cube
- 1 large head broccoli , broken into florets
- 200g tub crème fraîche
- 1 tbsp wholegrain mustard
- splash of white wine (if you have some)
- generous grating nutmeg
- 2 slices stale bread , whizzed into crumbs
Instructions
- Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn’t be tender.)
- Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.
Cook Time
40M
Prep Time
PT5M
Yield
Serves 8
Nutrition
- Calories: 173 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.6 milligram of sodium
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